Preparation

The cake smells fresh and strong. Smells like flowers, candy also comes to mind. The tea has a long lasting sweetness after the bitterness leaves the mouth – maybe that is where the candy steps in. I put my steep times at the bottom of the rating, but i took some breaks in between some of the steeps. During the breaks there was a really sweet feeling in my mouth, one time for over 20 minutes. This pu has a thick texture, I almost can’t believe the price. I only ordered one cake, but i am going back to get more!

Preparation

Very heavy cereal smell, with a light orange color liquor. The beeng I have has been dry stored, so it has changed slowly, it does not seem like 2008 tea, but it is still nice. It might be better after a couple more years

Preparation

My low rating is mostly because of the price. For the amount they are charging, they better be offering some really unique or excellent material, but this spring Bulang is not unique and the quality is pretty average. I have a few bulang cakes that are 1/3 of the price and the same quality as this cake.

I made this chai with boiling water and intentionally oversteeped it a bit before adding some 2% milk and honey. I have to say, I was a little disappointed. I brewed quite a bit, hoping for a strong batch, and found the chai couldn’t hold up very well in the flavor department.

The second time around, I heated the milk and chai in a pan, rather than brewing it in a pot. This improved the flavor, but still, i don’t think it is worth the price

In the future, i will probably just blend my own from loose spices, rather than buying this Rishi blend.

Preparation

Having your own chai blend does sound like the way to go. Do you have a go to place for spices? I had been using Monterrey spice, but then one batch of cinnamon came in smelling strangely of sharpee markers- no fun.